Cider Startup Questions...

gmoran651

Hi everyone!

I've been in Korea six months now and finally decided to get pro-active about making some cider out here. I've read previous posts about which yeasts to use that are available out here, but I'm having massive trouble finding where to buy them!

I like the sound of using Lalvin k1-v1116 but I have no idea where to get it. Could anyone point me in the right direction?

Also, in terms of sourcing high quantities of affordable apple juice, is costco the way to go?

Thanks for your help!

gordsellar

Well, if you know anyone coming to Korea, I can attest to the goodness of the Wyeast apple cider yeast. Very flocculant and good flavor, as long as you either drink it fast or age it out a year. (Mine's just hitting a year and the apple flavor is finally back in time for summer.)

Alternately, I'd probably just go with another very flocculant yeast like S-04... whatever you do, don't use champagne yeast. I did, for my first cider, and it fermented so dry and sour only one person we know liked it. (A Korean woman we know who is a total sour-addict.)

Mangy17

Hey guys, I'd like to try some cider as well, but most recipes I've seen call for some yeast nutrient. Is this a critical ingredient? If so, is it available here in ROK?

gordsellar

I haven't needed to add yeast nutrient at all... there should be plenty of nutrients in the apple juice itself.

Kunkemonster

Yeah, I've never had any issues, unless you reuse the yeast multiple generations.

Graham

Yeast nutrient will kick-start the fermentation and, in my experience, cut down slightly on rhino farts.

Summary: optional luxury.

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